Last year we dinned at Mooo.... a Modern Steakhouse located in the XV Beacon Hotel. Mooo is chic and sophisticated; with high vaulted ceilings, an elegant bar and dining room bathed in soft white and cream colors and low lighting emitting from large trendy chandeliers.
I would probably go back just for these - four glistening butterballs served piping hot in the iron skillet in which they were just baked. Each bite was warm and buttery and soft, with a sprinkle of coarse sea salt to take them over the top.
My low light setting on the old Sony Cybershot proved for some grainy photographs. I remember that being a seriously good (and large) dirty martini. We ordered the Kobe Beef Dumplings ($19) and no Adam did not choose the most expensive appetizer on the menu. These were excellent, but worth a whopping nineteen dollars!? Tough call. (Picture borrowed from Yelp.)
Mooo steaks are served a la carte with roasted garlic and bone marrow butter. It was the 12 oz Filet Mignon ($39) and a small side of Whipped Yukon Gold Potatoes ($5) for him, the Steak Frites ($29) for her. I was delighted by the act of smothering the marrow butter straight from the bone onto my perfectly cooked tender and juicy steak. Also, those Truffled Parmesan Fries were insanely good.
Not a trace of vegetables in sight because, apparently, we decided to forgo the a la carte greens this evening!
After reliving the experience and remembering how good our meal was, I now need a good excuse to re-visit Mooo.
Just what is this place all about, we wondered? First off all - I had no idea (until I just now hit up the website) that the Chart House is a chain! They have locations in Hilton Head and Las Vegas. I knew there was something fishy about the logo on the awning. I just knew it. The yellow fish seemed a tad out of place when compared to the historic buildings exterior, as well the interior with beautiful architecture including exposed wood beam ceilings and red brick walls lined with 17th century artwork and decor. Dinner began with some rolls. There was nothing special about them - certainly not now that I am comparing them to the rolls served at Mooo. That's no fair! Ok, Mooo or no Mooo, the Chart House rolls really were not all that good. I started with a glass of the Glass Mountain Chardonnary ($6). For our appetizer Adam chose the Steamed Mussels ($11.99) with shallots, garlic and sherry wine. I wanted to drink the sherry wine, but instead dipped my plump mussels two and three times through the flavorful broth.
Three slices of crusty bread served alongside were an excellent touch.
Adam got the Prime Rib - Chart House Cut ($24.99) for his main course. It was cooked perfectly to his liking (medium-rare - a little more on the rare side) and was rubbed with aromatic herbs and spices and slow roasted with au jus. It came with mashed potatoes. He loved it. I got the Macadamia Crusted Mahi Mahi ($29.99) drizzled in warm peanut sauce with a hint of Frangelico served with mango coulis and coconut ginger rice.The presentation didn't have that initial wow factor, however, the Mahi Mahi was well prepared, where tender flakes of the white fish with a mild sweetness graced my palate, enhanced by the tropical nuttiness of the macadamias and the smooth creamy peanut sauce.
I'm not particularly convinced I got $30 worth on that plate, though. For the price it just felt, meh.
I was really inspired by the atmosphere of the historic "John Hancock Counting House" built around 1763. A little bit of a history lesson (paraphrased from a pamphlet I picked up.) As the city evolved the Long Wharf warehouses fell into neglect. In the 1960's the Boston Redevelopment Authority acquired the wharf with the aim of revitalization, encouraging private rehabilitation of the 4 story Gardiner building. Ongoing conservation has resulted in an innovative center for commerce and residence all preserving the look and feel of the wharf's early years. The Boston Chart House opened in July 1973, and prides itself on continuing to maintain this ideal. I'm pleased to say I've discovered what the mysterious (chain) restaurant on the wharf is all about.So we've got a modern steakhouse on Beacon Hill and a historic steak/seafood restaurant on the waterfront. I wonder where next year will take us.....